The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Proximate Composition and Mineral Contents of Spices


Affiliations
1 Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011, India
     

   Subscribe/Renew Journal


Spices are important ingredients of our daily diet although they are used in small quantities. Spices are used traditionally for aroma and as preservatives. They are used in the preparation of various types of dishes both sweet and savory. Spices are used to mask spoiled meat flavour, improve colour and flavour and of late to improve shelf life of foods.
User
Notifications

Abstract Views: 163

PDF Views: 0




  • Proximate Composition and Mineral Contents of Spices

Abstract Views: 163  |  PDF Views: 0

Authors

Farhath Khanum
Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011, India
K. R. Sudarshana Krishna
Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011, India
Anil Dutt Semwal
Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011, India
K. R. Vishwanathan
Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011, India

Abstract


Spices are important ingredients of our daily diet although they are used in small quantities. Spices are used traditionally for aroma and as preservatives. They are used in the preparation of various types of dishes both sweet and savory. Spices are used to mask spoiled meat flavour, improve colour and flavour and of late to improve shelf life of foods.